Pre-heat oven to 350°F In an ungreased 9-inch cake pan, mix the topping ingredients. Spread evenly in the pan.
In small, microwavable bowl, microwave chocolate and 1/4 cup water on High 1-1.5 minutes or until chocolate is melted. Stir to blend.
In a medium bowl, beat the sugar and 1/2 cup butter with electric mixer on medium until light and fluffy.
Beat in vanilla and eggs until well blended.
On low speed, beat in 3/4 cup of the flour and the milk. Add remaining 1/2 cup flour; beat well.
Stir in chocolate mixture until blended. Pour batter over the topping in the pan.
Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Run a knife around the edge of the cake to loosen. Place serving plate upside down over cake in pan. Turn the plate and pan over. Remove pan. Serve warm or cool.